Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggs well beaten
- 1 tsp
- 2 tsp
- 4 oranges
- 20 english walnuts
- 4 pieces
- vinegar
Directions
2 eggs well beaten, 1 tsp. mustard, 2 tsp. sugar, butter size of a walnut, § cup vinegar, -J cup water, £ tsp. salt. Mix mustard, sugar and salt together. Add the well beaten eggs, melted butter, vinegar and water. Place over the fire, stir constantly and cook until thick.
Mrs. Joseph G. Palmer.
ORANGE AND W ALNUT SALAD. 4 oranges, 20 English walnuts, lettuce, mayonnaise dress- ing. Peel the oranges, stripping off all the white inner skin, and put them on ice for several hours. When cold divide each lobe into 3 or 4 pieces. Throw the walnut meats into boiling water and let them lie there 3 minutes. Drain, re- move the skin and break into small pieces. Add to the oranges and mix with mayonnaise dressing. Place in head lettuce cups with spoonful of whipped cream on top.
Mrs. Lockerby.